Rachael’s latest book, “Week in a Day,” helps you become a super meal-planner. Why not cook on one day, in order to have dinner ready for five? Buy your copy now!
We could really use a breather from a hectic week of work, couldn’t you? That’s why we love this new recipe from “Week in a Day.”
Shared in “It’s a Breeze” Week, which features “lazy meals that appeal to the lazy person who lives inside each and every one of us,” this dinner will swiftly become a go-to for busy cooks.
Don’t know what a chilaquile is? Rach writes: “Chilaquiles—in addition to being a fun word to say—are ripped up, toasted tortillas with toppings. Like a gigantic dinner nacho.”
Tex-Mex Bacon and Eggs Chilaquiles
12 corn or flour tortillas, cut into strips
Vegetable oil cooking spray
1 tbsp. vegetable oil
8 slices thick-cut smoky bacon, cut crosswise into 1⁄2-inch pieces
1 red onion, quartered and sliced
2 fresh red Fresno or jalapeño chiles, sliced
4 cloves garlic, chopped
1 (29 oz.) can black beans, rinsed and drained
1 tbsp. ground cumin
1 rounded tbsp. chili powder blend
Salt and pepper
1 cup dark beer (such as Negra Modelo), at room temperature
1 (14.5 oz.) can fire-roasted diced tomatoes
A small handful of fresh cilantro leaves, chopped
1 1⁄2 to 2 cups shredded hot pepper cheddar cheese or pepper jack cheese
1 avocado, diced
1 lime, cut into wedges
1. Preheat the oven to 425 F. Place a cooling rack over a baking sheet.
2. Place the tortilla strips on the cooling rack and coat with cooking spray. Bake until crisp, 12 to 15 minutes. Arrange in a 9 by 13-inch baking dish or a shallow 2- to 3-quart casserole. (Note: If making this dish to serve on Cook Day, leave the oven on. If making this for later in the week, you’ll bake the casserole on the night of.)
3. In a skillet, heat the oil over medium-high heat. Add the bacon and brown, then transfer to a plate with a slotted spoon.
4. To the drippings in the skillet, add the onion, chiles, and garlic and cook for a few minutes. Add the beans, cumin, chili powder, and salt and pepper. Stir in the beer and tomatoes and cook for 1 minute to thicken. Stir in the cilantro.
5. Adjust the seasonings, then pour over the tortillas. Scatter the bacon bits and cheese on top.
Let cool and refrigerate.
On the night of serving:
1. Return the casserole to room temp while you preheat the oven to 425 F.
2. Bake until bubbling and hot.
3. Meanwhile, cook the eggs sunny-side up or over easy – however your family members like their eggs.
4. Serve the hot chilaquiles topped with an egg and diced avocado, with a lime wedge for squeezing.
Get your copy of “Week in a Day” for more great recipes!
[Top photo reprinted with permission from Atria Publishing. Photographer: Frances Janisch]